VISVESVARAYA TECHNOLOGICAL UNIVERSITY

Government Engineering College, Ramanagara

 SOCIAL CONNECT AND
RESPONSIBILITY
MODULE 05
FOOD WALK
Submitted by : Snehashree S H
3rd Sem, Department of CSE,
Government Engineering College, Ramanagara
 INTRODUCTION TO FOOD WALK

 Importance of Food:
 Food is essential for our survival
and well-being. It provides us
with the necessary nutrients,
vitamins, and minerals to keep
our bodies healthy and
functioning properly. A healthy
and balanced diet is crucial for
maintaining good health and
preventing chronic diseases.
However, food is not just
important for our physical health
but also for our social and
emotional well-being.
 LEARNING ABOUT FOOD

 The Food Walk module

provided an opportunity for
the students to learn about
the importance of food and
the different practices
involved in preparing it. The
students learned about the
importance of choosing
healthy and nutritious
ingredients and the different
cooking methods that can be
used to enhance the flavor
and nutritional value of food.
SOUTH INDIA’S CULINARY PRACTICES
 South Indian food has earned much fame across the globe, particularly for
scrumptious dishes like Dosa, Vada, Idli, Uttapam and Sambar.
 South Indian meals comprise cuisines of five South Indian states namely Tamil
Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana, along with several local
cuisines within these states.
 The region offers a wide variety of vegetarian and non-vegetarian dishes with
each state holding its own uniqueness and food habits. Some authentic and
popular
 South Indian dishes that are sure to delight taste buds include: Chakra Pongal,
Sambar and Vadai from Tamil Nadu; Rava Idli from Karnataka; Kadala Curry and
Appam from Kerala; and Kebabs and Biryanis from Andhra Pradesh.
 THATTE IDLI

 The origin of Thatte Idli can be traced to

the word ‘Thatte’ in Kannada, which
means a flat and circular plate used to
steam the Idli’s.
 Known to originate in ‘Bidadi’
Ramanagaram District, nestled between
Mysuru and Bengaluru Highway, the
cities that mass popularized Thatte Idli.
 The idli is made with a similar
batter as the conventional idli
except for the addition of tapioca
pearls (sabudana) that alters the
texture. The thatte idli is slightly
more porous and spongy.
 MASALA DOSA

 Masala Dosa, also called Masale dosey

( ಮಸಾಲೆ ದೋಸೆ ), is a South Indian dish.
 It is a type of dosa and has its origin in
the town of Udupi in Karnataka. It is
made from rice, lentils, Urad dal, Chana
dal, fenugreek, puffed rice, Toor dal, dry
red chilli and served with potato curry,
chutneys, and sambar.
 It is popular in South India.
 BIDADI THATTE IDLI
 Bidadi is a town situated on
the Bengaluru – Mysuru expressway
and is part of the Ramanagaram
district in the state of Karnataka. The
town is located 32 km from
Bengaluru towards Mysuru and is
connected by both rail and bus to
Bengaluru City.
 It is famous for a food dish called
the “Thatte Idli” which is a larger
flatter variant of the traditional south
Indian Idli.
 MYSORE PAK

 Mysore pak is an Indian sweet

prepared in ghee. It originated in the
city of Mysore, one of the major
cities in the Indian state of
Karnataka. It is made of generous
amounts of ghee, sugar, gram flour,
and often cardamom. The texture of
this sweet is similar to a buttery and
dense cookie.
 It is prepared and given at weddings
and other festivals, including baby
showers, in southern India.
 SOUTH THALI
 In south and east India, banana
leaves are used as plates for food.
The leaves are believed to have
antibacterial properties that negate
the germs in the food. Besides, there
is a distinct flavor added while eating
on a banana leaf.
 Hailing from the southern regions as
the name suggests, these Thalis, in
their most traditional forms, are
served on a banana leaf. These thalis
include chapatti or puri, dry curry,
sabzi, rice, sambhar, vada, payasam,
rasam, buttermilk and importantly
appalam.
 SIDE DISHES

 These are basically accompaniments

of the main meal which includes
dishes like kootu, a semi-solid like
preparation made of vegetables and
lentils; poriyal, a fried or sautéed
vegetable dish that usually forms a
side dish of a three-course rice meal
comprising of sambar, rasam and
thayir; pappadam roundish and
crispy appetizer made of dal or sago
or potato either deep fried or roasted;
and oorkai or pickles.
 IDLI RECIPE
• Firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. Alternatively, use dosa rice/Sona masuri rice.
• In another bowl soak 1 cup urad dal for 3 hours.
• Drain off the water from urad dal and blend to smooth paste adding water as required.
• Transfer the smooth and fluffy batter of urad dal into a large bowl.
• In the blender take soaked rice and add ¾ cup of washed thin poha.
• Bend to slightly coarse paste adding water as required.
• Transfer the rice batter to the bowl of urad dal batter.
• Mix well making sure everything is combined well.
• Now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
• After 8 hours, batter doubles indicating well fermented with air pockets present.
• Add 1½ tsp salt to the batter and mix well.
• Mix gently without disturbing the air pockets.
• Now grease the thatte idli plate with oil.
• Scoop the batter into idli plate greased with oil.
• Arrange the idli plate into the stand.
• Steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean.
• Finally, thatte idlis are ready to serve along with chutney and sambar.
 MASALA DOSA RECIPE
 masala dosa batter preparation:
• firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.
• rinse well and soak in enough water for 4 hours.
• in another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.
• rinse well and soak in enough water for 2 hours.
• after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixer if you do not
have access to a grinder.
• add water as required and blend to smooth paste.
• scrape sides. the smooth and fluffy batter will be ready after 40 minutes.
• transfer the batter to a large vessel and keep aside.
• in the same grinder add soaked rice and 1 cup rinsed poha.
• add water slowly and scrape the sides. blend to a coarse paste.
• transfer the rice batter to the same urad dal batter.
• mix well making sure everything is well combined.
• ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then
you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
• once the batter is well fermented, mix gently, without disturbing the air pockets.
• transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.
• mix well until the salt is well combined. masala dosa batter is ready. keep aside.
 aloo bhaji preparation:
• firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried
red chilly, few curry leaves, pinch hing.
• now add 2 chilly and 1 inch ginger. Mix well.
• also, add 1 onion and stir until onions shrink slightly.
• further, add ¼ tsp turmeric and 1 tsp salt. Mix well.
• now add 3 potato and mix well, mash slightly making sure everything is well combined.
• turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
• mix well and aloo bhaji for masala dosa is ready. keep aside.
 masala dosa preparation:
• firstly, add a ladleful of batter on hot tawa.
• spread as thin as possible making a crispy dosa.
• take 1 tsp of butter and spread uniformly.
• also, place 2 tbsp of prepared aloo masala in the center.
• roast until the dosa turns golden brown and crisp.
• scrape the sides of dosa and roll the dosa.
• finally, masala dosa recipe is ready to serve with coconut chutney and sambar.
PHOTO GALLERY
 CONCLUSION

 The Food Walk module was an excellent opportunity for the students to learn
about the importance of food and the different practices involved in preparing it.
 It provided an opportunity for the students to showcase their culinary skills and
learn about the different tastes and preferences of their peers.
 It also helped in promoting social and emotional well-being and cultural diversity.
THANK YOU!!!